Carrot Cake with “Cream Cheese” Frosting

Carrot Cake with "Cream Cheese" Frosting

Carrot Cake with "Cream Cheese" Frosting

Carrot Cake with "Cream Cheese" Frosting

Carrot Cake with "Cream Cheese" Frosting

Carrot Cake with "Cream Cheese" Frosting

 

Today’s post is all about Carrot Cake with “Cream Cheese” Frosting! There was comment on one of my other posts about how carrot cake was one of the person’s favorite types of cake, so I decided to give it a shot.   The cake portion of this dessert has the texture of and tastes just like traditional carrot cake. The “cream cheese” frosting I came up with was as close as I could it to the real deal as I possible could. Although it doesn’t taste EXACTLY like cream cheese, I think it comes pretty close and is equally decadent and rich.

    Carrot Cake with “Cream Cheese” Frosting

Carrot Cake with "Cream Cheese" Frosting
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Carrot Cake with "Cream Cheese" Frosting


PLEASE READ THESE IMPORTANT NOTES

*****Although the frosting doesn't taste EXACTLY like cream cheese, I think it comes pretty close and is equally decadent and rich perfectly complimenting the carrot cake. 

*****The frosting can be cut in half if there is not going to be a middle layer of frosting. Adding this second middle layer of frosting works best when raisins are omitted. Leaving the raisins out makes the cake easier to cut in half.

*****When I made the frosting for this cake the can of coconut milk I put in the refrigerator didn't separate completely, but became a solid mass of thick coconut milk. I tried to adjust for this when making the frosting, but please keep this in  mind.

*****A lemon frosting can also be made instead of the "cream cheese" frosting, see the note below.

Servings 9 Servings

Ingredients

For the Cake

  • 1/2 c grated carrots the measuring cup should be tightly packed and slightly heaped/rounded
  • 1/2 c shredded coconut the measuring cup should be heaping/rounded
  • 3/4 c dried purple raisins
  • 2 medium-large plantains yellow in color and can have black spots
  • 1 banana very ripe very ripe (for the cake batter)
  • 1/2 c pumpkin puree
  • 1/2 c applesauce , unsweetened
  • 1/4 c coconut oil not melted
  • 1/3 c maple syrup
  • 1/4 c arrowroot starch
  • 1/4 c coconut flour
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 Tbs apple cider vinegar

For the Frosting

  • 1 medium banana very ripe very ripe
  • 1 can full fat coconut milk refrigerate overnight the coconut fat should be separated from the water/liquid , which should be drained off
  • 2-3 Tbs honey , can also use maple syrup or other liquid sweetener
  • 1 tsp apple cider vinegar , for the frosting
  • 1/8-1/4 tsp sea salt , finely ground
  • 2 Tbs nutritional yeast

Instructions

  1. Preheat the oven to 350F and lightly grease a 8" square pan with coconut oil or any other cooking fat.
  2. In a separate bowl combine the grated carrots, shredded coconut, and dried raisins. Set aside.
  3. Combine the plantains, banana, pumpkin puree, apple sauce, coconut oil, maple syrup, arrowroot starch, coconut flour, ground cinnamon, ground cloves, baking soda, cream of tartar, and apple cider vinegar in a high powered blender and process until smooth.

  4. Gently fold in the carrot, coconut, and raisin mixture. I did this right in my blender and finished folding them in after I transferred the batter to the baking dish.
  5. Spread the batter into the prepared pan and bake for 50 minutes. Remove from the oven when a toothpick inserted in the center comes out clean and allow to cool completely.
  6. Meanwhile, prepare the frosting. Please note that I only used half a batch for the frosting. Combine the banana, coconut milk fat (drain off the water/liquid), 2-3 Tbs honey, apple cider vinegar, sea salt, and nutritional yeast. Add a little water (1 tsp at a time) if the consistency of the frosting is too thick and unable to be mixed. Refrigerate until the cake is going to be frosted.

  7. Once the cake has completely cooled spread as much or little of the frosting as desired. Transfer the rest of the frosting to an air tight container and keep in the refrigerator for future use. Also transfer the cake to the refrigerator in order that the frosting is able to set up and become thicker. 

  8. Store, covered, in the refrigerator before and after serving.

Recipe Notes

The batter may seem a little chunky with plantain pieces after blending, but they aren't even noticeable after baking. The plantains could be blended by themselves first, before adding the other ingredients to yield a smoother batter.

For a lemon flavored frosting add the zest and juice of one medium lemon along of lemon juice to the coconut milk mixture and omit the apple cider vinegar, sea salt, and nutritional yeast. Only add the juice of the lemon if you want a stronger lemon flavor. Half a lemon can also be used here.

 

Carrot Cake with "Cream Cheese" Frosting

Carrot Cake with "Cream Cheese" Frosting

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7 COMMENTS

  1. | 9th Aug 17

    Thanks for the best AIP treat we have found to date!

  2. Linda | 14th May 17

    I’m viewing your blog for the first time today, Mother’s Day. You’ve given me a fantastic dessert idea for the upcoming Father’s Day. My man loves Carrot Cake and since we are both gluten free, this will be perfect. Thanks, Beth.

  3. Paleo AIP Recipe Roundtable #166 | 26th Apr 17

    […] Carrot Cake with “Cream Cheese” Frosting from The Sweet Pea Blogger *Carrot cake is a well-loved treat, especially this time of year. […]

  4. JoAn | 25th Apr 17

    You can buy organic unfortified nutritional yeast from amazon.

    • The Sweet Pea Blogger | 25th Apr 17

      Thank JoAn, I diddn’t know that. I will definitely get my yeast from there from now on. 🙂

  5. The Sweet Pea Blogger | 23rd Apr 17

    Thanks Kristi for the suggestion. I didn’t know that about nutritional yeast and will have to keep this in mind for future reference. It is always great to learn something new about food!

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